Abstract The purpose of this study was to evaluate different binding agents for the preparation of salty cereal bars and to characterize them regarding their physical and sensory parameters. Four formulations of cereal bars were developed using collagen, guar gum, xanthan gum and psyllium as binders, which were evaluated for instrumental color and texture. The results of the instrumental analysis revealed that the cereal bars presented characteristic color and crispness for this type of product and the microbiological analyzes ensured food safety. Sensorially, the cereal bars showed good acceptability, especially the bars made with psyllium and xanthan gum binders in the parameters of appearance, texture, flavor and color. The different binders showed technological efficiency in the elaboration of salty cereal bars, but xanthan gum and psyllium were the ones that best corresponded to the expected attributes.

Abstract The β-Glucans content has straight influence on the quality of malt and beer, mainly during the filtration step. Barley presenting high β-Glucan content demands longer germination time at malting. The application of commercial β-Glucanase is an alternative to accelerate the process and preserve the quality of malt. This work aimed to evaluate the effect of commercial β-Glucanase addition in malt produced within reduced germination time (64 h). Micro-malting was conducted with BRS-Caue and Elis barley cultivars at germination time 64 h and 96 h. The β-Glucanase concentration applied were 0, 25, 50 and 100 mg.kg-1. Barley, malt and wort samples were analyzed to check their physical-chemical features. Beers were produced with BRS-Caue malt and the physical-chemical and sensory attributes were analyzed. The commercial enzyme addition in BRS-Caue and Elis (64 h), at concentration 25 and 50 mg.kg-1, resulted in wort presenting proper β-Glucan content (≤ 178 mg.L-1). The beer produced with malt germinated for 64 h and added with 50 mg.kg-1 of β-glucanase was the one showing the largest number of physical-chemical and sensory parameters similar to the beer made with malt germinated for 96 h (conventional process). Commercial β-glucanase application in malt allowed accelerating the malting process without affecting the quality of the malt for beer production.

Os consumidores costumam associar os produtos cárneos processados a uma imagem negativa em função dos teores de gordura saturada, sódio e aditivos químicos que apresentam. O trabalho teve por objetivo estudar a influência da adição de farinha de semente de linhaça dourada (Linum usitatissimum L.) como substituto de gordura suína e da utilização de sal com teor reduzido de sódio nas características físicas, químicas, microbiológicas e sensoriais de hambúrgueres de carne bovina. Visando tornar o hambúrguer mais saudável, seis formulações foram desenvolvidas mudando as concentrações de sal light e de farinha de linhaça. Os resultados demonstraram que a adição de 10,0% de farinha de semente de linhaça dourada em substituição a 100,0% do toucinho contribuiu para o aumento (p < 0,05) do teor de proteínas. A adição de 5,0% de farinha de linhaça dourada em substituição a 50,0% do toucinho refletiu em boas notas para todos os atributos sensoriais avaliados. Houve aumento (p < 0,05) dos percentuais de ômega-3 e cinzas, e redução (p < 0,05) dos lipídios totais e valor calórico, independente dos níveis de adição da farinha. A substituição de toucinho por farinha de semente de linhaça contribuiu para o menor encolhimento e melhor rendimento, bem como para maior retenção de umidade e de gordura dos hambúrgueres. O sal light não interferiu negativamente nas características microbiológicas dos hambúrgueres e quando associado com a adição de 5,0% de farinha de linhaça contribuiu para melhor (p < 0,05) sabor e aroma. Os resultados sugeriram que a adição de 5,0% de farinha de semente de linhaça dourada como substituto de 50,0% da gordura suína, bem como a redução de 60,1% do sódio em hambúrgueres de carne bovina, se caracterizou alternativa viável do ponto de vista nutricional e sensorial, contribuindo ainda para o maior rendimento do produto após o cozimento.

Consumers tend to have a negative image of processed meat products, due to their contents of saturated fat, sodium and chemical additives. This work aimed to study the influence of adding golden flaxseed flour (Linum usitatissimum L.) as a substitute for pork fat as well as using reduced sodium salt, on the physical, chemical, microbiological and sensory profiles of beef burgers. With a view to making the burgers healthier, six formulations were developed with different concentrations of light salt and flaxseed flour. The results showed that the total replacement of pork fat by 10.0% of golden flaxseed flour significantly increased (p<0.05) the protein content. The burgers with the addition of 5.0% golden flaxseed flour to replace 50.0% of the pork fat presented good scores for all the sensory attributes evaluated. Independent of the percentage of flour added to the burgers, the omega-3 and ash contents increased (p<0.05), while the total lipids, caloric value and fat content of the dry matter showed a significant decrease (p<0.05). The replacement of pork fat by flaxseed flour contributed to reduced shrinkage and a higher yield, as well as burgers showing greater moisture and fat retention. The use of light salt did not affect the antimicrobial potential and when combined with 5.0% of flaxseed flour significantly improved the flavour and taste (p < 0.05). The results suggested that the addition of 5.0% golden flaxseed flour as a substitute for 50.0% saturated fat and a sodium reduction of 60.1% in the burgers was a viable alternative for the nutritional and sensorial attributes, as well as providing a higher yield after cooking.

Considerando-se a evidente busca por alimentos de rápido e fácil preparo, as comunidades industrial e científica vêm investindo no desenvolvimento de novos produtos que, além de atenderem a essa demanda, possam oferecer benefícios à saúde do consumidor. Dentre os alimentos que não demandam muito tempo para o preparo no domicílio, o hambúrguer merece destaque, em função do seu elevado consumo. No entanto, em razão de conter gordura saturada e por ser submetido a processo de fritura, o consumo demasiado desse produto pode ser prejudicial à saúde humana, podendo causar doenças crônicas, entre as quais, a obesidade e a hipertensão. Estudos têm demonstrado a possibilidade de substituição de ingredientes na formulação de hambúrgueres, com a intenção de incorporar substâncias com propriedades funcionais; portanto, substâncias que possam contribuir para a saúde e o bem-estar dos consumidores. Nesse contexto, esta revisão aborda questões referentes ao hambúrguer, no sentido de conceituar o produto e, à luz da literatura, oferecer alternativas possíveis e que têm sido estudadas para tornar esse alimento mais saudável, com foco na substituição de gordura animal por fibras e na redução do teor de cloreto de sódio.

Considering the evident search for quick and easy food preparation, industrial and scientific communities have been investing in developing new products that fulfill this demand and may offer health benefits to consumer. Among foods that do not require much time for preparation at home, the burger deserves attention due to its high consumption. However, due to its saturated fat contents and being subjected to frying process, the excessive consumption of this product may be harmful to human health and may cause chronic diseases, including obesity and hypertension. Studies have demonstrated the possibility of ingredients substitution in the formulation intending to incorporate substances with functional properties, so that they can contribute to consumers'health and well-being. In this context, this paper describes issues related to the burger, to conceptualize the product and, in the light of the literature, to offer studied alternatives to make it healthier, focusing on replacing animal fat by fibers and on sodium chloride content reduction.